If you are craving a delightful treat that combines the moist, warmly spiced goodness of carrot cake with the fun, sandwich-style charm of whoopie pies, this Carrot Cake Whoopie Pies Recipe is made just for you. These fluffy cake rounds are packed with freshly grated carrots and a hint of cinnamon and ginger, perfectly hugged by a luscious cream cheese frosting that’s subtly enhanced with coconut. Every bite is a little party of textures and flavors that melt effortlessly in your mouth, making this recipe a standout for cozy afternoons or festive gatherings.
Ingredients You’ll Need
Gathering ingredients for this recipe is simple and rewarding because each one plays a key role—from the spices that bring warmth to the carrot cake batter to the cream cheese frosting that adds smooth richness. The hints of coconut in the filling and as a toasted garnish elevate the whole experience, making the whoopie pies truly special.
- 2 cups all-purpose flour: The foundation for soft, tender whoopie pie cakes.
- 1 ½ teaspoons baking soda: Helps the cakes rise just right for that perfect cakey texture.
- 1 teaspoon baking powder: Adds a gentle lift for fluffy cakes.
- 2 ½ teaspoons ground cinnamon: Injects warm spice that sings throughout the cake.
- 1 ½ teaspoons ground ginger: Complements the cinnamon with a zesty kick.
- ½ teaspoon salt: Balances sweetness and enhances flavor depth.
- ¼ cup unsalted butter (room temperature): Adds moistness and richness to the batter.
- ½ cup granulated sugar: Sweetens without overpowering the spices.
- ½ cup light brown sugar (packed): Brings a subtle caramel note and moisture.
- 2 large eggs (room temperature): Bind ingredients and provide structure.
- 2 teaspoons vanilla extract: Adds sweetness and warms overall flavor.
- 1 ½ cups freshly grated carrots: The star ingredient that gives these pies their signature moist, tender texture.
- ½ cup sweetened shredded coconut: Adds texture and a tropical twist inside the batter.
- 8 ounces cream cheese (softened): Creates a rich, tangy filling for the perfect contrast.
- ½ cup unsalted butter (softened): Makes the frosting smooth and creamy.
- 1 cup powdered sugar (sifted): Sweetens and thickens the frosting flawlessly.
- Pinch of table salt: Balances the sweetness in the frosting.
- ½ teaspoon coconut extract: Enhances the subtle coconut flavor for a tropical note.
- ½ cup toasted coconut: For garnish and added crunch on top of the whoopie pies.
How to Make Carrot Cake Whoopie Pies Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, ginger, and salt. In a separate large bowl, cream the unsalted butter with both sugars until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. Slowly incorporate the dry ingredients into the wet mixture until just combined. Fold in the grated carrots and shredded coconut, spreading vibrant orange flecks and chewy coconut evenly throughout the batter.
Step 2: Bake the Whoopie Pie Cakes
Using a cookie scoop or tablespoon, drop generous spoonfuls of batter onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Each mound should be fairly uniform so that the cakes bake evenly. Bake for about 10 to 12 minutes, or until the tops spring back lightly when pressed and a toothpick inserted into the center comes out clean. Remove from the oven and let the cakes cool completely on a wire rack before assembling.
Step 3: Make the Cream Cheese Frosting
In a bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar, mixing until fluffy. Add a pinch of salt and the coconut extract to the frosting to balance the sweetness and infuse a subtle island flair. Taste and adjust as needed. Transfer the frosting to a piping bag or spreadable container for easy assembly.
Step 4: Assemble the Whoopie Pies
Once the cakes are completely cool, pair them up based on size. Generously pipe or spread cream cheese frosting onto the flat side of one cake, then sandwich it with its matching partner. Press gently to let the frosting spread evenly without squeezing out. Finish by rolling the edges in toasted coconut for an extra crunch and a beautiful finish that screams indulgence.
How to Serve Carrot Cake Whoopie Pies Recipe
Garnishes
A sprinkle of toasted coconut around the edges not only looks stunning but adds a satisfying crunch. You might also dust the pies lightly with cinnamon or even a little powdered sugar for a delicate snow-kissed look that invites you in for a cozy bite.
Side Dishes
These whoopie pies shine on their own but pairing them with a fresh cup of chai tea or a creamy latte makes for a lovely break any time of day. If you want to keep it simple, a scoop of vanilla bean ice cream contrasts beautifully with the warm spices and creamy filling.
Creative Ways to Present
Arrange them on a rustic wooden board with edible flowers for a chic dessert display. Alternatively, wrap each whoopie pie in parchment and tie with a ribbon for cute, homemade gifts your friends and family will rave about. For a fun twist, assemble mini whoopie pies using smaller amounts of batter and frosting for bite-sized indulgences.
Make Ahead and Storage
Storing Leftovers
Carrot Cake Whoopie Pies keep wonderfully in an airtight container in the refrigerator for up to 4 days. The cream cheese frosting stays fresh and creamy, and the cakes maintain their softness without drying out.
Freezing
If you want to prepare these treats ahead of time, freeze the unfilled cakes in a single layer on a baking sheet, then transfer to a freezer-safe bag once firm. You can freeze the frosting separately in an airtight container. When ready, thaw everything overnight and assemble the pies fresh for best texture and flavor.
Reheating
Because these pies feature cream cheese frosting, reheating is generally not recommended. However, if you prefer a slightly warmed bite, remove the frosting and gently warm the cakes in the microwave for 10 seconds, then reassemble while the cake is warm.
FAQs
Can I substitute the shredded coconut?
If you’re not a fan of coconut or have dietary restrictions, you can omit the shredded and toasted coconut entirely or replace it with chopped nuts like walnuts or pecans for added texture and flavor.
How do I get the whoopie pies to be perfectly round and even?
Using a cookie scoop ensures each cake is the same size, which helps with even baking and an attractive final presentation. Gently smoothing the batter mound before baking also helps create a flatter, uniform shape.
Can I make these dairy-free?
Definitely! Use dairy-free cream cheese and butter substitutes, and ensure any shredded coconut is unsweetened to keep flavors balanced while accommodating dietary needs.
Is it okay to use pre-grated carrots?
Freshly grated carrots provide the best texture and moisture, but if you’re short on time, pre-grated carrots will work fine—just be sure to drain excess liquid so the batter isn’t too wet.
How long do these pies last at room temperature?
Because of the cream cheese frosting, it’s best not to leave the whoopie pies out longer than 2 hours to avoid spoilage. Store them refrigerated until serving for maximum freshness and safety.
Final Thoughts
I genuinely hope you give this Carrot Cake Whoopie Pies Recipe a try because it’s one of my all-time favorites that never fails to impress. Whether you’re baking for a special occasion or just craving something sweet and cozy, these whoopie pies bring comfort, flavor, and fun together in the most delightful way. Happy baking and even happier eating!
Print
Carrot Cake Whoopie Pies Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes
- Yield: 12 large whoopie pies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these soft and spiced Carrot Cake Whoopie Pies, filled with creamy coconut-infused cream cheese frosting and topped with toasted coconut for a perfect texture contrast. These treats combine the warmth of classic carrot cake flavors with a fun, sandwich-style presentation that makes them ideal for parties, dessert trays, or anytime a sweet craving strikes.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 2 ½ teaspoons ground cinnamon
- 1 ½ teaspoons ground ginger
- ½ teaspoon salt
Wet Ingredients & Batter
- ¼ cup unsalted butter (room temperature)
- ½ cup granulated sugar
- ½ cup light brown sugar (packed)
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1 ½ cups freshly grated carrots
- ½ cup sweetened shredded coconut
Frosting
- 8 ounces cream cheese (softened)
- ½ cup unsalted butter (softened)
- 1 cup powdered sugar (sifted)
- Pinch of table salt
- ½ teaspoon coconut extract
- ½ cup toasted coconut (for garnish)
Instructions
- Prepare the Batter: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, and salt until combined. In a separate large bowl, using an electric mixer, cream the room temperature butter with granulated sugar and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. Fold in the freshly grated carrots and sweetened shredded coconut gently. Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Bake the Whoopie Pies: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Using a tablespoon or small cookie scoop, drop rounded spoonfuls of batter onto the prepared sheets, spacing them about 2 inches apart. Bake for about 12 minutes, or until the tops spring back when lightly pressed and a toothpick inserted into the center comes out clean. Allow the rounds to cool completely on wire racks.
- Make the Frosting and Assemble: In a clean mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar, pinch of salt, and coconut extract, beating until fluffy and well combined. Spread or pipe the cream cheese frosting generously onto the flat side of one cake round, then sandwich with another. Press the outside edges gently into the toasted coconut to coat. Repeat with the remaining whoopie pies.
Notes
- For best results, use freshly grated carrots rather than pre-shredded.
- Allow the whoopie pies to cool completely before frosting to prevent melting.
- To toast coconut, spread shredded coconut on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally until golden.
- Store whoopie pies in an airtight container in the refrigerator for up to 4 days.
- Bring to room temperature before serving for best texture and flavor.
